Lentil Minestrone à l'Italian

 Add fresh organic vegetables, some grains and enjoy a summer soup.

Minestrone di lenticchie (Italian)

Serves 4-6

~Use organic ingredients as best as possible.~

olive oil

1 chopped onion

chopped carrots

sliced: red or yellow bell pepper, zucchini and celery

2 cloves of minced garlic

2 Tbs. (30 g) tomato paste

Italian seasoning

2 chopped tomatoes

5 cups (1.200 ml) vegetable broth

1 cup (130 g) lentils

spinach

3/4 cup (95 g) gains...

  guten: farro, wheat berries, or spelt 

  gluten-free: quinoa, brown rice, or buckwheat groats (kasha)

2 bay leaves

2 Tbs. (30 ml) red wine vinegar

parsley

optional: red pepper flakes

uno 1. Heat oil over medium heat.

due 2. Sautéed the onions and carrots.

tre 3. Add the other vegetables and garlic.

quattro 4. Stir in the tomato paste and seasonings.

cinque 5. Add the lentils, grains, and bay leaves.

sei 6. Bring to a boil, reduce the heat to medium-low, and simmer, covered for about 30 minutes.

sette 7. Add some broth or water if it is too thick.

otto 8. Remove the bay leaves.

nove 9. Stir in the spinach and vinegar. Cook until the spinach wilted.

dieci 10. Serve garnish with parsley.

Buon Appetito!

Try some other soaps: https://veggiefernandezs.blogspot.com/search/label/soups

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3 German Tuna Salads

There are many recipes for tuna salad. I think the mustard makes it "German".

P.S. Substitute herring for a Herring Salad (Heringfssalat). I wonder if I can use sardines instead? I like mustard and cheese in a sardine sandwich.-Mike

eins 1.  Mix all the ingredients in a bowl.

zwei 2. Let it sit for 15 minutes for the flavor to come together.

drei 3. Spread on (guten-free) bread or serve over (organic) lettuce as a salad.

Thunfischsalat (German)

tuna salad

1 can of wild tuna, drained 

2 organic hard-boiled eggs 

1/2 chopped organic onion

2 chopped organic dill pickles

1/4 cup (60 ml) (dairy-free) organic yogurt

1 tsp. (5 ml)  pickle juice

1 tsp. (5 g) mustard

2 tsp.  (10 ml) organic lemon juice

Thunfischsalat mit Mais und Paprika

with corn and bell peppers

2 cans of wild tuna, drained

3 sliced organic tomatoes 

3 organic bell peppers (diced, mixed colors)

1 sliced organic cucumber 

1/2 can of organic corn

parsley

3 Tbs. (45 ml) each: olive oil and white vinegar

Cremiger Thunfischsalat

creamy tuna salad

2 cans of wild tuna, drained

1/4 cup (30 g) each: chopped red onion and red onion

1/4 cup (30 g) each: mayonnaise and plain Greek yogurt or dairy-free yogurt 

1 diced organic celery stalk 

diced organic dill pickles

mustard

parsley

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Wild Rice Pilaf

Pilaf (aka pilav or pilau) is a rice dish, usually sautéed, or in some regions, a wheat dish. It is cooked in stock or broth, add regional spices and vegetables or meat. It is a stable dish found nearly all parts of the world: from the Middle East to Central Asia and South Africa to Latin America, even in the Caribbean. 

Bite of history: Alexander the Great, early 4th century BCE, brought pilaf back to Macedonia (Greece) from ancient Iran. 

(Persian) پلو وحشی برنج

/plo vahshi baranj/

Serves 3-4

1 cup (130 g) each organic chopped, onion, celery, and bell pepper

1 cup (130 g) organic wild rice, rinse well and drain

3 cups (720 ml) organic vegetable broth

1 Tbs. (15 ml) avocado oil

1/2 cup (65 g) organic chopped carrot

2 slices of chopped ham

1/2 Tbs. (7 g) soy sauce or gluten-free liquid aminos or tamari 

یک /yek/ ١  Bring the broth to a boil.

دو /do/ ۲ Add the rice, return to boiling, and cover. 

سه  /se/ ۳ Turn the heat to medium-low, keeping rice at a gentile simmer.

چهار /chahār/ ۴ Check the rice after 40 minutes for desired texture.

پنج /panj/ ۵ In a large skillet, heat the oil over medium-high.

شش /shesh/ ۶ Sauté the onions, celery, peppers, and carrots about 5 minutes. Add a 1 Tbs. (15 ml) of water, add a lid and steam if y0u want softer vegetables.

 

هفت /haft/ ۷  Move the vegetables to the side of the skillet and add the chopped ham. Cook a few minutes.

هشت /hasht/ ۸ Mix the vegetables and ham. Then add the rice and the soy sauce/liquid aminos/tamari.

نه /noh/ ۹ Stir about 2 minutes. Serve hot or room temperature.

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Chicken Soup à la Russian

 There is more than just chicken in this delicious soup. 

Куриный суп (Russian)

/kurinyy sup/

Serves 4

organic chicken breast cut into bite size pieces

organic chicken broth to fill the pot

(dairy-free) butter

chopped organic onion(s)

grated organic carrot(s)

cubed organic potato(es)

sliced organic each: celery stalk(s) and bell pepper(s)

crushed organic garlic clove(s)

bay leaf

Himalayan salt and black pepper to taste

olive oil

(gluten-free) noodles

один  /a-deen/ 1. Bring water to a boil with a little olive oil.

два  /dva/ 2. Add the chicken, spices and garlic.

три  /tree/ 3. Cook about 15 minutes.

четыре  /chye-tir-ye/ 4. Sauté the onions, carrots, and celery in butter.

пять   /pyat/ 5. Add vegetables and the potatoes to the pot and cook 15 more minutes.

шесть   /shest/ 6. Break the pasta and add it to the pot with the bell peppers.

семь   /syem/ 7. Cook until the pasta is al dente and the inside temperature of the chicken is 165ºF/74ºC.

восемь  /vo-syem/ 8. Remove the bay leaf.

девять /dyev-yat/ 9. Serve with dark bread.

Try some other soups: https://veggiefernandezs.blogspot.com/search/label/soups

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Grapes and Spinach Summer Salad

Finish up the summer with fresh organic grapes and organic spinach, with a few other tasty ingredients.

Serves 4

2 Tbs. (30 ml) each: olive oil and rice vinegar

2 Tbs. (30 g) minced organic shallots or red onion

2 Tbs. (30 ml) organic hot honey

2 cup (260 g) orzo or gluten-free quinoa, cooked and cooled

organic spinach 

organic green and red grapes, cut in half

organic sliced celery

crumbled feta or gluten-free goat cheese

toasted organic nuts

1. Whisk the oil, rice vinegar, shallot/onion, and hot honey.

2. Add the orzo/quinoa, spinach, grapes, celery, and cheese.

3. Toss.

4. Sprinkle with nuts.

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Shrimp Salad

This is a very French recipe for that special luncheon.

La Salade de Crevettes (French)

Serves 6-8

(It can be chilled up to 4 hours.)

Shrimp Sauce:

zest of 1 organic lemon

juice of 1/2 lemon

1/4 cup (30 g) organic cornichons (small pickles), chopped

1/2 cup (65 g) (dairy-free) mayonnaise

2 Tbs. (30 g) each: minced chives, horseradish and Dijon mustard

2 Tbs. (30 ml) host sauce or more to taste

1 Tbs. (15 g) each: smoked paprika and garlic powder

kosher salt and black pepper

un 1. Combine all the ingredients in a bowl.

deux 2. Cover and refrigerate until ready to serve.

For the salad:

1 organic lemon, cut in half

1/2 cup (65 g) kosher salt

1/4 cup (30 g) organic sugar

1 1/2 to 2 lbs. (680-910 g) wild jumbo shrimp, peeled and deveined

6 organic celery stalks, sliced thinly

1 bunch organic scallions, sliced thinly

black pepper

1 head organic radicchio or butter lettuce

organic: radishes, snap peas, cucumbers, and cherry tomatoes

blanched organic asparagus or green beans

hardboiled organic eggs, cut in half

(gluten-free) crackers

trois 3. Fill a large pot with 10 cups (2400 ml) water.

quatre 4. Squeeze half the lemon juice into the water and add the other half of the lemon.

cinq 5. Stir in the salt and sugar.

six 6. Cover and bring to a boil over medium-high heat.

sept 7. Fill a large bowl with cold water and a few cups (5 dl) of ice water.

huit 8. Stir in the shrimp and turn off the heat.

neuf 9. Leave uncovered until the shrimps are bright pink and opaque, about 3 minutes.

dix 10. Spoon our the shrimp and transfer to the ice water. Set for 10 minutes, then drain, pat dry, and roughly chop.

onze 11. Dry the bowl you used for the shrimp. Add the shrimp and celery stalks.

douze 12. Add half of the sauce toss, then season to taste with salt, black pepper, and hot sauce.

treize 13. Transfer the shrimp to a platter, chilled if desired.

Serving:

quatorze 14. Pour remaining sauce into a small bowl, spritz with lemon juice, stir and top with more minced chives.

quinze 15. Platte with the lettuce leaves with the shrimp.

seize 16. Arrange the vegetables.

dix-sept 17. Nestle in the sliced eggs.

dix-huit 18. Add handful of cracks on the platter or on the side.

dix-neuf 19. Pour the remaining sauce.

Bon Appetit

Try the many variations of salads: https://veggiefernandezs.blogspot.com/search/label/salads

 

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Breakfast dish with apples and Jerusalem artichokes

Jerusalem artichoke is also called sunroof, sunchoke, wild sunflower, topinambur, French or Canada potato, or earth apple. It is a species of sunflower native to central North America. It is neither related to Jerusalem nor a type of artichoke. Italian settlers in the United States called the plant girasole "sunflower"; the Americans pronounced the word as "Jerusalem".  The French 14th/15th century explorer Samuel de Champlain said that it tasked like artichoke. 

They can be eaten raw, cooked, or pickled.

I grew them for many years. Flowers are beautiful in the garden, but only pulled up the roots a few times. My grandmother used to grown them for years. -Mike

 

Serve 4

2 organic carrots, diced

6 organic radishes, thinly sliced

1 cup (130 g) organic sunchokes, scrubbed and diced

1 Tbs. (15 ml) coconut oil

1 organic yellow onion, diced

1 organic celery stalk, diced

2 organic garlic cloves, minced

2 different organic apples, sliced

4 strips of turkey bacon, cooked and crumbled

spices: black pepper, Himalayan salt, and/or sage

1. Bring a saucepan of water to a boil.

2. Add the carrots, radishes, and Jerusalem artichokes.

3. Blanch for 2 minute, drain, and set aside.

4. Heat the oil in a skillet.

5. Sauté the onions and celery over medium heat.

6. Add the garlic, blanched vegetables, and apple slices.

7. Sauté for 3 minutes. Do not over cook the vegetables.

8. Stir in spices and cook for a minute.

9. Serve with turkey bacon bits on top.

Try some other Jerusalem artichoke recipes:

Roasted Jerusalem Artichokes: https://veggiefernandezs.blogspot.com/2019/03/roasted-jerusalem-artichokes.html

Lemon Chicken with Jerusalem Artichokes: https://veggiefernandezs.blogspot.com/2017/10/lemon-chicken-with-jerusalem-artichokes.html

Jerusalem Artichokes Purée with...: https://veggiefernandezs.blogspot.com/2016/11/jerusalem-artichokes-puree-with.html

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Stuffed Tomatoes

 It is a traditional Pennsylvania Dutch recipe, over hundred years old.

side dish for 4

or as main course

increase the proportions depending how many each person is having.

4 large organic, firm, ripe tomatoes

1 cup (130 g) chopped, cooked, cold organic chicken or can of wild tuna.

1 chopped organic celery stick

2 tsp. (10 g) each: mustard and minced organic onion

2 Tbs. (30 g) chopped organic bell pepper

2 chopped organic hard boiled eggs

(dairy free) mayonnaise

Himalayan salt and pepper to taste

1. Remove small sides of the tomatoes across the top of the stem. Save the top.

2. Scoop out most of the pulp, leaving a shell intact.

3. Mix the rest of the ingredients together.

4. Refill the tomatoes shells with the mixture.

5. Chill and serve old, with or without the tomato top.

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Turkey Goulash

Goulash is a soup or stew of meat and vegetable seasoned with paprika and other spices. Though, it originated in and symbol of Hungary, it now common dish not just in Central Europe but other parts of Europe, North America, and event an Ethiopian fish goulash. Each country has its own "cattlemen strew*". Turkey goulash is a Passover dish.

Pulykagulyás  (Hungarian)

[from gulya "herd of cattle"

gulyás "herdsman, cowboy"

*gulyáshús "goulash meat as 

meat dish prepared by herdsmen"]

bogrács 

(traditional Hungarian cauldron)

Serves 4

olive oil

3 ground organic garlic cloves

2 organic onions

1 chopped organic each: zucchini and bell pepper

1 Tbs. (15 g) (gluten-free) potato flour

diced organic turkey

1-2 Tbs. (15-30 g) each: paprika and cinnamon

sliced organic mushrooms

4 sliced organic carrots

2 slice organic celery stalks

2 diced organic potatoes

1 cup (240 ml) organic chicken broth

red wine

1/2 cup (120 ml) organic tomato sauce

Himalayan salt and black pepper to taste

garnish: chopped parsley and/or basil

egy 1. Sauté the onions, garlic, zucchini, and bell peppers in olive oil.

kettő 2. Add the turkey and spices. Cook about 10 minutes.

három 3. Add the flour and boil for a minute.

négy 4. Add the potatoes, mushrooms, carrots, celery, and tomato sauce.

öt 5. Add the broth and bring to a boil. Reduce, add red wine, then simmer for an hour.

hat 6. Garnish and serve warm. 

Try some other turkey recipes:

https://veggiefernandezs.blogspot.com/search/label/turkey

or 

other Hungarian dishes:

Stuffed Peppers with Lamb and Mint:  https://veggiefernandezs.blogspot.com/2017/09/hungarian-stuffed-peppers-with-lamb-and.html

Cherry Sauce (for chicken or potatoes): https://veggiefernandezs.blogspot.com/2017/06/hungarian-cherry-sauce.html

Mushroom Paprika: https://veggiefernandezs.blogspot.com/2017/06/hungarian-mushroom-paprika.html

Cucumber Dill Drip: https://veggiefernandezs.blogspot.com/2017/06/hungarian-cucumber-dill-drip.html

Paprika Chicken: https://veggiefernandezs.blogspot.com/2016/11/hungarian-paprika-chicken.html

Vegetable Stew: 

https://veggiefernandezs.blogspot.com/2015/06/hungarian-vegetable-stew.html

* 

• Albania:  gullah
• Austria: Wiener Saftgulasch or Fiakergulasch more onions and less vegetables 
• Coratia: gulaš with wild boar meat
• Czech Republic and Slovakia: guláš with beer and wild boar
• Ethiopia: አሣ ጉላሽ (gulaš) with spicy sauce, served with rice
• Germany: Gulasch with beef, pork, venison, or wild boar, served with potatoes, noodles or dumplings
• Italy: gulasch found in parts of the country that was Austro-Hungarian Empire, marjoram and lemon zest with crusty white bread or potenta
• Netherlands: goulash with beef
• Pokand: gulasz like Hungarian with mashed potatoes, noodles, or dumplings
• Serbia:  гулаш (goulash) beef, veal, pork, venison, or boar; 50% meat to 50% onions
• Slovenia:  partizanski golaž "partisan goulash" with two or more types of meat
• US and Canada: goulash mentioned in cookbooks since 1914, like the Hungarian dish

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Soup à la Wild Rice

I bought over three pounds (1,5 kg) of wild rice. Well, it was on sale. There is only so much you can have rice with food, but why not make soup out of it?-Mike

Wild rice is also called: manoomin, monomer, Psíŋ, Canada rice, Indian rice, or water oats. It is eaten mostly in North America and lesser in China. It has a chewy outer clover and tender inner grain, with a slightly plant taste.

                         

A 19th century illustration of Native Americans                     wild rice field

harvesting wild rice.

Serves 4

Cashew Mixture:

1 cup (240 ml) organic almond milk 

1/3 cup (45 g) organic cashews

1/4 cup (30 g) organic cannelloni beans, drained and rinsed

2 Tbs. (30 g) organic white miso paste, soy sauce or (GF) liquid aminos, tamari, fish sauce, or tahini 

2 tsp. (10 g) Dijon mustard

1. Place the ingredients in a blender and process until smooth. Set aside.

Soup:

2 Tbs. (30 ml) olive oil

1 bunch organic scallions, chop the entire scallion

1 organic celery stalk, chopped

1 organic carrot, chopped

slice organic mushrooms

1 tsp. (5 g) Himalayan salt

minced organic garlic cloves

minced rosemary

bunch of thyme, tied together

1 1/4 cup (160 g) organic cannelloni beans, drained and rinsed

black pepper

4 cups (960 ml) water

1 cup (130 g) cooked wild rice

2 Tbs. (30 ml) organic lemon juice and lemon wedges

4 cups (520 g) chopped organic kale

red pepper flakes

parsley 

2. Heat the oil over medium heat.

3. Add the scallions, celery, carrots, mushrooms, and salt. Stir.

4. Cook about 10 minutes.

5. Add the garlic, spices, beans, and water. Stir.

6. Cover and simmer for 20 minutes.

7. Remove the thyme and stir in cashew mixture, rice, 1 Tbs. (15 ml) lemon juices and kale.

8. Simmer over low heat about 5 minutes.

9. Serve with lemon wedges, parsley, and red pepper flakes to taste. If it is too thick, add water as needed.

 

Try some of the other soup recipes:

https://veggiefernandezs.blogspot.com/search/label/soups

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Lentil and Mushroom Shepherd's Pie

Shepherd's pie (British English: cottage pie) is usually cooked with beef, lamb, or veal and topped with mashed potato* then bake. It became popular in the 18th century. Minus the meat and add lentils for a vegetarian dish. It can be frozen and reheated it.

Hachis parmentier aux lentilles et champignons (French)

Serves 9

or a lot of leftovers

Preheat the oven to 350F (175C)

4 Tbs. (60 ml) olive oil

1 cup (130 g) organic lentils

2 tsp. (10 g) each organic: miso and tomato paste

1 tsp. (5 ml) Worcestershire sauce

2 cups (480 ml) organic vegetable stock/broth

2 crushed organic garlic cloves

1/4 cup (60 ml) white wine

6 organic sweet or regular potatoes, cubed (= about 8 cups/1.040 g)

2 tsp. (4 g) thyme

3 Tbs., (18 g) diced sage

optional spices:

• garlic powder
• mustard powder
• black pepper
• parsley 
• pinch or two cinnamon 
• pinch or two nutmeg

1 1/2 cups (195 g) chopped organic onions

1/2 cup (65 g) or more each organic, diced: mushrooms and celery

optional vegetables:

• turnips
• rutabaga
• parsnips
• peas
• leeks
• corn

un 1. Sauté the onions, celery (optionals vegetables: peas and/or corn) in 2 Tbs. (30 ml) of oil or more if needed,  for about 3-5 minutes over medium heat.

deux 2. Stir in the lentils. Increase the heat.

trois 3. Add the miso, tomato paste, Worcestershire sauce and stock/broth.

quatre 4. Cover and bring to a boil.

cinq 5. Reduce the heat to medium-hight and simmer for 10 minutes.

six 6. Add the vegetables. Cook about 10-20 minutes until the lentils are sold with some liquid still in the pan.

sept 7. Sauté the mushrooms (optional turnips, rutabaga, parsnips, and/or  leeks) in 1 Tbs. (15 ml) or more if needed oil on high heat.

huit 8. Add the garlic, thyme, and any optional spices except sage. Stir for a few minutes on medium heat. Remove.

neuf 9. De-glaze the pan with the wine and scraping any brown bits from the bottom.

dix 10.  Stir the mushroom mixture with the lentils.

onze 11. Spoon the lentil-mushroom mixture into a 9 x 14 inch (23 x 35 cm) casserole dish.

douze 12. Bring a pot of water to a boil.

treize 13. Add the potatoes and a pinch of sea salt. Boil for 10-15 minutes., until tender. Drain the potatoes.

quatorze 14. Add 1 Tbs. (10 ml) oil and sage to the potatoes. Mash until smooth.

 

quinze 15. Spoon the potatoes over the lentils-mushroon mixture. 

 (a) If you like crispy top, rough it up with a fork.

seize 16. Bake for 30 minutes.

*Fillings for other pies from different cultures with a mashed potato topping:

• artichoke hearts and red peppers
• black pudding
• chicken and spinach
• chorizo
• curried chicken
• duck
• rabbit
• salmon
• salt cod
• turkey and ham
• pork-sausage
• vegetables
• flaked white fish with shrimps in a white sauce

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